My youngest helper mixed the dry ingredients for the Pumpkin-Ginger Muffins we’ve been trying from Meg’s Kitchen. I used a vintage mixer to beat the other ingredients, then we folded them all together. We made these with Stonyfield Organic Low Fat Plain Yogurt, which is a versatile food we like to have on hand. My helper even helped divide the thick batter into muffin pans.
We discovered that at least in our oven, these muffins needed no more than 17 to 18 minutes of baking, while the recipe calls for around 20 minutes. You can try the recipe from Stonyfield Organic at this link. This is a hearty muffin that makes a filling breakfast or snack item for my kids on the go.